128-ounce can tomato puree (Muir Glen is organic and gluten free)
16- ounce tomato paste (Muir Glen is organic and gluten free)
1dried bay leaf
parmesan cheese to tasteoptional
Prepare Zoodles: Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
Prepare Bolognese Sauce: In a large skillet, heat the oil over a medium-low flame. Add onion, garlic, carrot and celery and saute on low, about 5 minutes. Add meat, season with salt and cook stirring frequently, until meat has browned, about 10 minutes. Add tomato puree, tomato paste, bay leaf, salt, oregano to taste. Simmer covered over low heat until the sauce thickens, about 1/2 hour. Remove and discard the bay leaf.
Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
Pour bolognese sauce over drained zoodles and gently toss. You may top with grated parmesan cheese, but this is optional. Serve immediately.
Long and fat zucchini make the best zoodles, and it's also important to keep the zucchini centered inside the spiralizer when slicing them.
To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated (about 1/4 teaspoon). Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
Dairy-free option: For those who cannot tolerate cheese or for those following a Whole 30 diet, you may skip the parmesan cheese.